I decided that a Lemon and Lime cupcake infused with chilli and topped with a lime buttercream frosting sprinkled with coconut..I really wanted to get the buttercream a really bright green like the colour of jalapenos, but after making too much buttercream I had to use a whole bottle of green food colouring to even get it the colour it is on the pictures...yes lets just not think of the E numbers..ahem..ahem. I thought they tasted pretty good and maybe just maybe there is room for such extravagent flavours in the sweet section of our kitchen :).
So anyway the great prizes you can win for this challenge are as follows.. merchandise from Cakespy, Jessie Steele, Cupcake Courier, Taste of Home, plus an extremely cool set of kitchen utensils of Head Chefs from Fiesta Products, you have to check them out they are soooo cute!!
Voting for the favourite recipe/cupcake starts on August 31st, 12 noon at No One Puts Cupcake in a Corner and I would really appreciate it if you could all vote for me :D:D.
If you want a go of next months Iron Cupcake challenge or to view other Iron Cupcakers visit the blog here.
Ingredients Needed to make the spicy cupcakes
Lining a Cupcake Tin with liners
Chopping the chilli up! Beware do not rub eyes after hehe!
The lime, the lemon and the chilli (It sounds like some film title! The good, the bad and the ugly!) haha
Beating the cake batter
Ready to be baked in the oven
Lemon Lime Chilli Infused Cupcakes
115g butter, unsalted
200g white granulated sugar
2 large eggs, at room temperature
190g plain flour (all-purpose)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon lemon juice
1 tablespoon lime juice
2 finely chopped fresh red chillis
1 teaspoon vanilla extract
1. Preheat the oven to 165C and line a muffin tin with liners, set aside.
2. In a large bowl cream together the butter and the sugar until light and fluffy, this should take around 3-5 minutes. Add the eggs one at a time to the creamed mixture, beating for 1 minute after each, if they show signs of curdling add a tablespoon of flour.
3. In a separate bowl combine flour, baking powder and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk in several additions. Mix on a low speed until just integrated, be careful not to overbeat.
5. Add the zests, juices, chillis and vanilla extract and mix for 30 seconds.
6. Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick is inserted into the centre and comes out clean. Cool.
Lime Coconut Buttercream
360g icing sugar
1 teaspoon vanilla extract
6 tablespoons heavy cream
juice of one lime *do not worry the lime did not curdle my buttercream*
green food colouring
25g desiccated coconut
1. In a medium sized bowl whip together the butter and the sugar until creamed. Add the vanilla and the whipping cream and beat until you achieve the desired consistency. If you feel like you need to add more cream, add it by the teaspoon, testing the frostings consistency every few seconds.
2. Whip in lime juice and green food colouring, pipe onto cakes.
3. Sprinkle coconut onto the top of cakes.